I was over at my daughter's place in Michigan City IN this weekend visiting and picking up 50 gal of Soy oil she collected from the Wood-Fired Pizza restaurant she works in over the summer when she's not teaching.
The neat part is the restaurant doesn't use their oil as hard as most places. One cubie is very light-colored, like the stuff I get from friends who deep fry just one turkey at Thanksgiving, then give me their "used" oil. Another cubie is only a little darker, and all of them are lighter brown than what I've been getting from my regular source for the last three + years.
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